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If I received mishloach manos like this, it would be the one I hid from the kids. The cheese stays good for a few days in the fridge—it just needs to be reheated.
nacho chips
cheese sauce (recipe follows)
red onion
salsa
guacamole
4 tablespoons oil, such as Gefen Canola Oil, or melted butter
4 tablespoons Gefen Cornstarch
2 cups milk
1/2 teaspoon Gefen Salt
1/2 teaspoon Pereg Black Pepper
8 ounces shredded mozzarella-and-cheddar blend
In a frying pan, heat oil or butter. Whisk in cornstarch. Keep whisking until mixture darkens slightly.
Slowly add in milk while still whisking.
Once milk thickens, add salt, pepper, and shredded cheese. Mix until cheese is fully incorporated and melted.
Place chips in a round, black, plastic takeout container.
Place toppings into small dip containers with covers.
Wrap up all components together.
Styling and photography by Mirel Freylich
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